Turkey Chili with Potatoes (Whole 30)
Easy turkey chili with potatoes makes a healthy and hearty one-pot meal that is Whole 30 and family approved.
Ingredients
- 2 tbsp avocado oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 poblano pepper, diced
- 4 garlic cloves, minced
- 3 lbs lean ground turkey
- 4 tbsp chili powder
- 1 tbsp dry oregano
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 14.5 oz. can fire roasted, diced tomatoes
- 1 28 oz. can crushed tomatoes
- 1 cup broth
- 2 yukon gold potatoes, peeled and cut in 1 inch chunks
Optional Toppings
- sliced avocado
- sliced radishes
- chopped cilantro
- sliced jalapenos
- diced onion
Instructions
- Heat avocado oil in a large stock pot over medium high heat. Add onion, peppers and garlic to the pot and cook for 3 minutes or until vegetables are soft.
- Move the vegetables to one side of the pot and add the ground turkey and brown, stirring until well mixed with the vegetables. When the ground turkey is no longer pink, add chili powder, oregano, cumin, paprika, and salt. Stir and mix well to coat meat and vegetables with spices.
- Add tomatoes, broth, and potatoes. Stir everything well. Bring everything to a boil then reduce heat to simmer, cover and cook for 20 minutes or until potatoes are tender. Taste the chili and add salt if needed. Serve with your favorite toppings such as radishes, onion, and cilantro.
Notes
You can store the chili in the fridge for up to 4 days or in the freezer for up to 6 months.
Slow Cooker Version:
- Follow steps 1-2 on the stove top in a pot and then transfer sauteed vegetables and browned meat to slow cooker.
- Add tomatoes, broth, and potatoes to slow cooker. Stir everything well. Cover and set the slow cooker on low to cook for 6-8 hours. Add your favorite toppings and enjoy!
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